Eggplant Parm with Spaghetti

Name: Eggplant Parm with Spaghetti
Total time: 45 min
Yield: 4
Ingredients: 2 mm eggplants, peeled and sliced into 1 in thick circles; 2 egg; 1/4 c panko bread crumb; 1/4 c italian bread crumb; 2 c marinara sauce; 1/4 c fresh parmesan, grated; 8 kg mozzarella cheese, sliced; 16 kg spaghetti, cooked

45 mins

Total time

4

Serving

8

Ingredients

Enable cook mode

Ingredients

mmeggplants, peeled and sliced into 1 in thick circles

egg

¹⁄₄

cpanko bread crumb

¹⁄₄

citalian bread crumb

cmarinara sauce

¹⁄₄

cfresh parmesan, grated

kgmozzarella cheese, sliced

kgspaghetti, cooked

Directions

Step 1

First prep the ingredients by peeling and slicing eggplant, beating eggs in a small bowl, combining bread crumbs in another small bowl.

Step 2

Then place egg plant into egg wash, cover completely then move to breadcrumbs and cover completely. Repeat on all eggplants.

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